Announcing the Drew's Recipe Contest Winner
The search for more creative uses and tasty recipes for Drew’s line of Organic and All-Natural Dressings and Salsas recently prompted an exciting Facebook Recipe Contest (www.facebook.com/DrewsLLCVT). Contestants were asked to submit their favorite, original recipes using Drew’s dressing or salsa along with step-by-step instructions and at least one photograph of the finished recipe. With a grand prize of free Drew’s for a year along with the choice of a Nambe salad bowl or chip and dip bowl, the contest was well received.
Once all entries were reviewed an excited blogger and new father R.C. Liley received word of his winning entry for ‘Drew’s Salsa Baked Protein Cheese Crackers’. A devoted fan of Drew’s R.C. was delighted to have been chosen. “It was my pleasure to provide the recipes, my family and I love your products! It's crazy how hard it is to find salsa without a lot of "fluff" you wouldn't find in the real thing. Glad to have Drew's as my go to product.” Not only did R.C. receive recognition for his crackers, but also his second entry for Protein Cornbread featuring Drew’s Salsa.
Drew's Salsa Baked Protein Cheese Crackers
Ingredients (approximately 40, 2-inch square crackers)
- 1 cup whole grain spelt flour (Wheat or Corn flour will work too)
- 3/4 cup unflavored protein powder (or just use more flour if desired)
- 1/2 cup oat bran
- 4 tablespoons low-fat cottage cheese
- 4 ouches creamy goat cheese (chevre); you could use all cottage cheese for a lower fat and easier option
- 1/4 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional, but highly recommended)
- 1/2 tablespoon cumin
- 1/2 cup Drew's Salsa; any flavor will work
Combine flour, oat bran, cheeses, salt, and cayenne in the bowl of a food processor.
Pulse until crumbly and then add in salsa a little at a time, until dough comes together. (You may need to add more)
Wrap dough in plastic wrap and quickly chill in freezer for 5 – 10 minutes or in fridge overnight.
Preheat oven to 350º. Line 2 baking sheets with parchment paper or nonstick silicone mats. Set aside.
Place dough between floured parchment paper or a silicone mat; it can be sticky. With a rolling pin, roll to 1/8-inch thickness.
Using a pizza cutter, cut into 2-inch squares or whatever size you like. Poke holes with a fork or toothpick in each one to help keep them from being to “puffy”. Slide parchment paper or mats onto baking sheets.
Bake for 20 to 25 minutes, until crackers turn a light brown and are crisp. Remove one to let cool and check to see if it’s crispy. If they are not crisp, bake a few minutes longer.
Remove from oven and let cool completely. Store in an airtight container for up to 5 days (they won’t last that long!).